promiseacres
Herd Master
I know! DH thinks it's too much work and he always says what would you do with it? Yet he is all for putting our 4 horn rams head on the wall... 
norseofcourse's journal - spring and show update
- Thread starter norseofcourse
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And since goats (especially) normally have distinct hair/fur color patterns, you'd be able to identify your throw rugs by name!
(sorry weird mood at the moment - no offense intended)- Thread starter
- #283
norseofcourse
Herd Master
That's one reason I didn't name mine!! But you're right, I know exactly which is which. And that can make it very hard.And since goats (especially) normally have distinct hair/fur color patterns, you'd be able to identify your throw rugs by name!
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- #284
norseofcourse
Herd Master
Happy Thanksgiving everyone! I am very thankful for family, friends, and having this little piece of land where I am able to do my bit of farming as I choose.
I got the lamb back from the processor. I guessed high on the heads - I weighed one, and it was only 2.25 pounds. I had to estimate a few things like tares, but got a ballpark figure of 63% to 68% finished cuts from hanging weight. Once I get a scale, I'll be able to determine how hanging weight compares to live weight. People buying my lambs often want to know about what they'll be paying for hanging weight, and how much in finished meat they get, so the more data I'm able to get, the better I can be at giving estimates.
The lamb I kept was the second largest. I had it cut into more chops/steaks, and less roasts. Some ground, some stew meat. I am still learning to cook lamb well, and this year I want to try more grilling.
The lambskins are still drying. Sheets of plywood definitely work better than pallets, for laying out the skins to be salted and dried.
Winter is arriving slowly. I've switched to the heated water tub for the ponies, but only had to plug it in one night, so far. Everyone is enjoying the mild weather, as we all know winter will hit eventually! It feels good to have plenty of hay, and nice snug places for the ponies and sheep to get out of the weather when they need to.
The hay feeder works so well for the sheep, I want to have one for the ponies, so they'll waste less hay. I missed out on a great deal on one listed on Craigslist, by about 45 minutes. I've looked at lots of designs, and decided to make a fence-line feeder. If I ever have someone farm sit, it'll be safer for them to feed. And many of the free-standing designs just look so easy to tip over.
I got the lamb back from the processor. I guessed high on the heads - I weighed one, and it was only 2.25 pounds. I had to estimate a few things like tares, but got a ballpark figure of 63% to 68% finished cuts from hanging weight. Once I get a scale, I'll be able to determine how hanging weight compares to live weight. People buying my lambs often want to know about what they'll be paying for hanging weight, and how much in finished meat they get, so the more data I'm able to get, the better I can be at giving estimates.
The lamb I kept was the second largest. I had it cut into more chops/steaks, and less roasts. Some ground, some stew meat. I am still learning to cook lamb well, and this year I want to try more grilling.
The lambskins are still drying. Sheets of plywood definitely work better than pallets, for laying out the skins to be salted and dried.
Winter is arriving slowly. I've switched to the heated water tub for the ponies, but only had to plug it in one night, so far. Everyone is enjoying the mild weather, as we all know winter will hit eventually! It feels good to have plenty of hay, and nice snug places for the ponies and sheep to get out of the weather when they need to.
The hay feeder works so well for the sheep, I want to have one for the ponies, so they'll waste less hay. I missed out on a great deal on one listed on Craigslist, by about 45 minutes. I've looked at lots of designs, and decided to make a fence-line feeder. If I ever have someone farm sit, it'll be safer for them to feed. And many of the free-standing designs just look so easy to tip over.
- Thread starter
- #285
norseofcourse
Herd Master
We're into December already without any measurable amount of snow yet, but that may change tonight. We're not supposed to get much, though, and the ground's still warm enough that anything that sticks won't last long.
Elding has somewhat calmed down, so I'm hoping that means all the ewes are bred. Poor boy, with just four ewes in his flock, he's been trying to cozy up to the ponies... LOL. I have got to get some pictures of him with Flekka. I'm glad she's got such a good temperament.
I've been cooking some lamb in the crockpot. This is still the lamb from January 2015, and so far it's been just fine, no freezer burn or anything (it was not vacuum sealed). I add potatoes, onions, spices and a bit of salt, and cook it on low for 6 or 8 hours. Then cool it, overnight in the fridge, and skim any fat from the surface (there hasn't been much). Then a few more hours and it's been dinner. It's been very tender, and very mild flavor. In fact, I can taste the onions and spices more than I can the lamb, is that how it should be? I am still very new at cooking lamb.
I saved the broth from one batch to pour over the dog's food. Not that I wouldn't have used it, but I have a 16-year old dog, and anything to encourage his appetite is good! The dogs are small, so it'll last awhile. The current batch of broth I will make barley stew with. I love barley stew with pork, this will be the first time trying it with lamb.
I really need to start making soap soon. I have everything I need except a better scale than the one I've got. I want to find something that weighs down to .1 gram if possible, or at least 1 gram. The more accurate I can be with measuring the ingredients, the better.
I always think of lots of things to say when I'm out and about, then when I get a chance to update this journal I draw blanks! lol The weekend is supposed to be sunny, so I'll just get some pictures to share.
Elding has somewhat calmed down, so I'm hoping that means all the ewes are bred. Poor boy, with just four ewes in his flock, he's been trying to cozy up to the ponies... LOL. I have got to get some pictures of him with Flekka. I'm glad she's got such a good temperament.
I've been cooking some lamb in the crockpot. This is still the lamb from January 2015, and so far it's been just fine, no freezer burn or anything (it was not vacuum sealed). I add potatoes, onions, spices and a bit of salt, and cook it on low for 6 or 8 hours. Then cool it, overnight in the fridge, and skim any fat from the surface (there hasn't been much). Then a few more hours and it's been dinner. It's been very tender, and very mild flavor. In fact, I can taste the onions and spices more than I can the lamb, is that how it should be? I am still very new at cooking lamb.
I saved the broth from one batch to pour over the dog's food. Not that I wouldn't have used it, but I have a 16-year old dog, and anything to encourage his appetite is good! The dogs are small, so it'll last awhile. The current batch of broth I will make barley stew with. I love barley stew with pork, this will be the first time trying it with lamb.
I really need to start making soap soon. I have everything I need except a better scale than the one I've got. I want to find something that weighs down to .1 gram if possible, or at least 1 gram. The more accurate I can be with measuring the ingredients, the better.
I always think of lots of things to say when I'm out and about, then when I get a chance to update this journal I draw blanks! lol The weekend is supposed to be sunny, so I'll just get some pictures to share.
When I was a kid, we frequently had a baked leg of lamb for Easter dinner. We didn't do the mint stuff with it, just some seasoned (salt/pepper/onion & garlic powder) flour sprinkled over it with onion slices. Then just veggies, mashed spuds and gravy from the drippings. I remember that the meat was darker, and "richer". Some I guess would say it was "fatty". I really enjoyed it but haven't had it for many years as it's rare to find it in stores, and when it is there it's very expensive. I've also had lamb chops cooked on a BBQ. Wasn't much meat on them as I recall, and I can't remember the taste either, but I don't think I didn't like them... I'm a bit of a carnivore...
Not sure what the difference is between lamb and mutton... Aren't they both sheep? I've heard mutton is great for hearty stews. Reading posts from all you sheep folks make me want to try a few for freezer duty... I've never heard anyone mention lamb ribs or shoulder roasts or anything, so not sure what cuts of meat are really even viable. But I do know I DON'T want to have to deal with wool and shearing...
Not sure what the difference is between lamb and mutton... Aren't they both sheep? I've heard mutton is great for hearty stews. Reading posts from all you sheep folks make me want to try a few for freezer duty... I've never heard anyone mention lamb ribs or shoulder roasts or anything, so not sure what cuts of meat are really even viable. But I do know I DON'T want to have to deal with wool and shearing...
purplequeenvt
Herd Master
Lamb = meat from a sheep that is 12 months or under.
Mutton = meat from a sheep that is 12+ months.
There is a little wiggle room on the lamb to mutton transition. It's not like the meat suddenly changes texture or flavor when the sheep hits 12 months.
My family prefers mutton. More flavor. We save the older sheep for ourselves and sell the lamb.
The key to good lamb is in the cooking. Do NOT over cook it! Lamb is a leaner meat (the fat is mostly external rather than marbled throughout) so over cooking quickly dries the meat out. You want it nice and pink in the center.
The most popular cuts are probably the leg, chops, and loin. Most people don't have a clue what to do with shoulder roasts or shanks, etc and have those areas turned into ground or stew.
I finally went through about a months (OK, maybe 2...) worth of stacked mail... I pay all bills online so rarely if ever get anything of value in the mail... Anyway, the weekly grocery mailer for this week just cried out to be reviewed and what to my wondering eyes should appear but a sale on leg of lamb for $5.99/lb. 
Top that off w/military Saturday 2 days from now for an additional 10% off all purchases 
and double fuel points,
and it looks like I'm going grocery shopping Saturday!
They also have pork chops on sale for $1.88/lb so I'll re-stock up on those too. Wish they had rib eyes on sale... no such luck there... they want $12/lb
Edit: After cooking the leg of lamb, I'm guessing it will be OK to give the bones to the dogs?
Top that off w/military Saturday 2 days from now for an additional 10% off all purchases and double fuel points, and it looks like I'm going grocery shopping Saturday! They also have pork chops on sale for $1.88/lb so I'll re-stock up on those too. Wish they had rib eyes on sale... no such luck there... they want $12/lb Edit: After cooking the leg of lamb, I'm guessing it will be OK to give the bones to the dogs?
Southern by choice
Herd Master
NO! No cooked BONES!
Cooked Bones splinter and can puncture intestines. Very BAD idea.
Raw bones are fine but I personally would never give any bone from a grocery store. The process and bacteria levels are ridiculously high.
- Thread starter
- #290
norseofcourse
Herd Master
@Latestarter - purplequeenvt is right about the ages for lamb and mutton. I've read about 'hogget' which is between the two, but we don't use that word in this country. Confusingly, the legal definition of lamb meat in the US is sheep of *any* age! I'm guessing most older sheep go into dog food, so they can call it 'lamb and rice' and not 'mutton and rice'.
I've read there are also taste differences by breed, usually saying the breeds with less lanolin have a milder taste, even when older. No personal experience with this.
I have cooked the shanks, and they are ok, but I'm pretty sure I've been overcooking them. I am still learning. I have since bought a meat thermometer but haven't used it yet. The crockpot method has been pretty foolproof so far. I *love* beef rare, but it's been very hard for me to not overcook the lamb. I'm sure it's a mind thing...
Did you get the lamb, and how did it turn out? If you ever want to raise a few, there are hair sheep breeds that shed, and even a few wool breeds that shed, so you wouldn't have to deal with shearing or tail docking. Us sheep people would be more than happy to enable you... errr, give you plenty of advice
very correct though
I've read there are also taste differences by breed, usually saying the breeds with less lanolin have a milder taste, even when older. No personal experience with this.
I have cooked the shanks, and they are ok, but I'm pretty sure I've been overcooking them. I am still learning. I have since bought a meat thermometer but haven't used it yet. The crockpot method has been pretty foolproof so far. I *love* beef rare, but it's been very hard for me to not overcook the lamb. I'm sure it's a mind thing...
Did you get the lamb, and how did it turn out? If you ever want to raise a few, there are hair sheep breeds that shed, and even a few wool breeds that shed, so you wouldn't have to deal with shearing or tail docking. Us sheep people would be more than happy to enable you... errr, give you plenty of advice
I didn't know the font got that big here!
very correct though 
